What: The SCAA is facilitating an exciting new member-driven research project with the Roasters Guild. SCAA Coffee Science Manager Emma Bladyka has collaborated with the RG chair, Phil Beattie, and the RG executive counsil to identify a need in the roasting community, come up with discrete questions addressing the need, and design a series of experiments to answer those questions. For this project, we will be investigating coffee staling via the effect of bag type and rest time on coffee staling as measured by specialty coffee professionals and customers.

Why: We want to know more about coffee staling! One really important comparison will be when specialty coffee professionals begin to taste staling as opposed to what our customers think! We will also be able to gain some really useful information as to the differences between bag types and the influence of letting coffee rest before bagging.

When: Mid June, 2012, the RG, helped by Dillanos coffee, will be ready to ship out experimental kits. The results will be presented at RG retreat in August!

Who: You! We need your help! We are looking for two categories of RG members (and affiliates!):1. Those who cup more than 3 times a week and score coffee based on the SCAA cupping form 2. Those who hold regular public cuppings in their roastery or retail location

How it will work: If you or your colleagues meet the above requirements, please complete this form and answer a few questions so we can put you on the list. Later this summer, we will contact you to let you know when we will be sending out the experimental materials. It will be as easy as opening a package, following directions, cupping, and sending us your cupping forms.

Note: If you recently signed up to participate in this experiment at the RG meeting or during the 24th Annual SCAA Event, you do not have to sign up again. We have your info and will contact you.